Apple Rhubarb Muesli Crumble Bowls
An healthy twist on an Apple and Rhubarb Crumble. Using our Toasted Muesli Macadamia Cranberry as the topping, with crunchy Australian macadamias, plump cranberries - with 16 all-natural ingredients all the work has been done.
Created by Justine Schofield for Everyday Gourmet.
Watch the full recipe HERE.
2 large Granny Smith apples, peeled, quartered, and then halved again in eighths
2 large stalks rhubarb, cut into 3-4 cm pieces
3 tbsp honey - to taste
Juice ½ lemon
1 tsp vanilla bean paste
Yoghurt of choice - we prefer greek, slightly sweetened or vanilla
- Place the apples, rhubarb, honey, lemon, vanilla and a splash of water into a sauté pan.
- Bring to the boil and cook for no longer than 5 minutes with the lid off until the apples just start to soften but do not turn into a compote.
- Remove off the heat and pour into 4 breakfast bowls.
- Sprinkle Toasted Muesli Macadamia Cranberry to the top of each bowl.